While I loved restaurant egg rolls, I wanted a simpler, plant-based version without the hassle of deep frying, so I came up with this idea for Egg Roll In A Bowl. To build the bowl, I start with a base of rice. You can use whatever type of rice you prefer, but I like the hearty flavor and texture of brown rice for this bowl. Next comes the filling, which is made of tofu, cabbage, carrots, mushrooms, and fragrant aromatics including scallions, ginger, and garlic. To finish the dish you can top it with a variety of garnishes for a little crunch, flavor, and pizzaz. I hope you enjoy this recipe.


Vegan Egg Roll In A Bowl

Course Main Course
Servings 4
Print Recipe


  • 1 cup rice
  • 16 ounce package of super firm tofu
  • 1 teaspoon Chinese five-spice powder
  • 1 to 2 tablespoons olive oil, divided
  • 1 inch piece of ginger, peeled and minced
  • 1 to 2 cloves garlic, minced
  • 3 scallions, sliced with white and green portions separated
  • 1 cup mushrooms, diced
  • 1 cup carrots, shredded
  • 1 small cabbage (or 1/2 a medium cabbage), shredded
  • 1/4 to 1/2 teaspoon white pepper
  • 1 teaspoon toasted sesame oil
  • optional garnishes of crispy wonton strips, toasted sesame seeds, or chopped peanuts


  • Cook your rice according to package instructions.
  • Crumble the tofu in a bowl and season with 1 tablespoon of tamari and the Chinese five-spice. Toss to combine and set aside.
  • While the tofu is marinating, chop and prepare the remaining ingredients.
  • Warm 2 teaspoons of oil in a sauté pan over medium heat. Add the tofu and sauté until lightly browned and warmed through, stirring occasionally so that the tofu does not stick. Remove the tofu from the pan back into its original bowl and set aside.
  • Warm another teaspoon or two of oil in the same sauté pan over medium heat. Add the ginger, white portions of the scallion, and minced garlic. Sauté for a minute or two until fragrant, making sure not to burn.
  • Add the diced mushrooms and an additional tablespoon of tamari. Sauté for 5 to 10 minutes until the mushrooms begin to brown.
  • Add the shredded carrots and mix to combine, followed by the shredded cabbage and white pepper. Mix to combine and sauté for 5 to 10 minutes until the cabbage is wilted and cooked through. Taste for seasoning and add additional tamari, salt, and pepper to taste. Mix in the crumbled and sautéd tofu.
  • To serve, place a mound of cooked rice at the bottom of a bowl. Add the tofu and vegetable mixture on top of the rice. Top with sliced scallions (green portion) and additional toppings.


For the base, free to substitute with white rice or your favorite noodles. Adding a base like rice or noodles makes the meal more satisfying, but if you are looking for a lighter lunch, you could just make the filling, but don't skip the toppings!